Braised Pork Ragu Pappardelle
User Reviews
5
Braised Pork Ragu Pappardelle
Description
This Braised Pork Ragu features pork shoulder that is seared and then slowly braised with a soffritto of onions, carrots, celery, and garlic, along with thyme, sage, and rosemary. Tomato paste and dry red wine add depth, while canned whole tomatoes provide body to the sauce. The pork tenderizes in the oven, releasing flavorful juices that meld with the sauce.
The resulting ragu is thick and aromatic, ideal for coating wide pappardelle noodles that hold the sauce well. The dish highlights the richness of the pork balanced with the acidity of tomato and wine and the fragrance of fresh herbs. It serves well as a filling main course suited for cooler days.
Ingredients
- 2 ½ tablespoons vegetable oil or grapeseed oil, divided
- 2 pounds pork shoulder boneless, fat trimmed
- ½ yellow onion diced
- 2 carrot peeled, diced
- 2 celery stalk trimmed and diced
- 2 garlic cloves, minced
- 1 tablespoon thyme leaves minced
- 2 teaspoons sage leaves minced
- 1 teaspoon rosemary minced
- 2 tablespoons tomato paste
- 1 cup red wine dry
- 1 (28 ounce) tomato whole, canned
- salt to taste
- black pepper to taste
- 24 to 30 ounces pappardelle dry
Instructions
- Preheat oven to 325˚F.
- Place a Dutch oven over medium-high heat. Cut pork shoulder into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon oil into Dutch oven and sear pork for 3 to 4 minutes on each side. Remove pork from pan and set aside.
- Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.
- Add herbs and continue to sauté for 3 to 4 minutes.
- Add tomato paste and stir together. Lightly season with salt and pepper.
- Deglaze pot with wine, making sure to scrape up all the brown bits from the bottom.
- Reduce heat to medium and simmer until about ½ wine has evaporated.
- Add the whole tomatoes, including juices, and stir together, slightly breaking up the tomatoes with the back of a wooden spoon.
- Once mixture is simmering again, add pork back into the pot and bring to a boil. Cover pot and place on the lowest shelf in your oven.
- Braise pork for about 2 hours or until the pork is fork tender.
- Remove pot from oven and finely shred pork with two forks. Adjust seasonings if needed. Cover until ready to use.
- Fill a large pot with water and place over high heat.
- Once water is boiling, add a small handful of salt followed by pasta. Boil pasta, stirring frequently, until al dente, 5 to 7 minutes. Drain.
- Divide pasta into individual bowls and top with a large ladle of ragu. Top with freshly grated Parmesan and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 802 kcal
% Daily Value*
| Calories | 802kcal | 40% |
| Carbohydrates | 124g | 41% |
| Protein | 50g | 100% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 2253mg | 94% |
| Potassium | 3550mg | 76% |
| Fiber | 19g | 76% |
| Sugar | 39g | 78% |
| Vitamin A | 4451IU | 89% |
| Vitamin C | 143mg | 159% |
| Calcium | 516mg | 52% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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